Pistachio Coated Lamb Chops That Will Blow Your Mind

Pistachio Coated Lamb Chops That Will Blow Your Mind

 Seriously this is an amazing dish! I was surprised that it turned out well on my first try. Just by looking at the directions it seems somewhat involved but it really wasn't that bad!

 

Ingredients for Perfectly Prepared Pistachio Coated Lamb Chops

1 Rack of Lamb (with 8 Rib Bones) or 8 Precut Lamb Chops, from a great dependable local butcher source

1 1/2 cups Dry Roasted Salted Pistachios
2 tsp Sea Salt
2 tsp Ground Cardamom
4 tsp Lemon Zest
2 tsp Coarse Ground Black Pepper
Great Quality Extra Virgin Olive Oil, about ¼ cup or more as needed

Directions

Preheat oven to BROIL. Set on High-level (if you can control the broiler level.) If you are working with a rack of lamb you should have 8 rib bones. Place rack on a cutting board and turn the bones away from you. Now take your rack of lamb and slice along one side of a bone to keep the chops even for cooking (if you cut on the inside of a bone, cut on the same side of the next one. Using a sharp knife position it against the bone of the first rib away from the second rib and cut straight down. You want each chop to be 3/4 to 1-inch thick, if possible. Separate each chop from the rack, making 7 more cuts to create the 8 chops. Next cut away any excess fat that may still be on the meaty side of each piece. Rinse each chop under cold water and pat as dry as possible with paper towels.

Put the pistachios in a food processor and pulse them until small bits appear, but not too long or you’ll have powdered nuts. You want some of the nuts to appear chopped, or you can always chop them manually! Place the chopped nuts in a small pan (a pie pan works well) and add in salt, black pepper, cardamon and lemon zest. Stir until blended evenly.

Pour the oil in a plate and dip each chop in the oil, making sure all the meat to the bone is covered, including sides and flat sides. Then allow the excess oil to drip off for a few seconds and quickly press the lamb chop down in the pistachio seasoning mixture. Flip over and press the other flat of the chop in the mixture and roll edges as well. When fully coated, move the chop to an awaiting broiler pan that has 2 cups of hot water in the bottom pan. Continue until all the chops are crusted and ready to broil.

About 25-30 minutes before you are ready to plate and serve, place the chops under the broiler element about 4-5 inches beneath the heat source and allow to broil with oven door ajar for 8 minutes, flip over each chop and broil another 6-8 minutes. Adjust your time if you want rare, medium, or well done. Food Critics claim the best lamb is served medium rare to medium, but you can cook it anyway you so desire. Test for doneness by inserting a meat thermometer into the thickest part of a chop and it should cook until the gauge reads a minimum of 145 degrees. Let the lamb rest for 3 minutes before serving.
Helpful Tips:

If using pre-cut chops, just trim away and discard any excess fat. Remember to leave some fat on each chop, just not too much.

Once you are done plate and enjoy!

Check out the original source for this recipe with step-by-step photographs and helpful tips at: betterrecipes





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